Vegan High Protein Caesar Salad

Name: Vegan High Protein Caesar Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American, Latin American
Ingredients: ▢1½ cups cooked chickpeas; ▢1 tsp dried oregano; ▢½ tsp smoked paprika; ▢1 pinch sea salt flakes; ▢1½ tsp extra virgin olive oil (divide); ▢2 slices bread (for croutons – I used my "one-ingredient GF buckwheat bread"); ▢4 cups kale (finely chopped); ▢9 oz small tomatoes (chopped in half); ▢1 large cucumber (sliced); ▢2 tbsp hemp seeds; ▢¼ cup cashews; ▢2 tsp baby capers; ▢3 tbsp nutritional yeast; ▢2 tsp dijon mustard; ▢1 clove garlic (peeled); ▢3 tbsp fresh lemon juice; ▢1½ tsp Worcestershire sauce (see notes); ▢⅓ cup water

7 steps

Prep:15minCook:25min

This High-Protein Kale Caesar Salad version will satisfy your cravings for that deliciously creamy dressing and classic flavors while adding lots of nutrients and making you feel amazing! The combination of crunchy, fresh veggies, crispy spiced chickpeas, and bread croutons, all layered in a generous amount of delicious dressing, is sure to hit the spot. As with all my salads, this one is made to be a complete meal with a good amount of protein (30 g per serving), fiber (22 g per serving), and healthy fats to keep you feeling full and satisfied. It also makes for a very fresh and nourishing side to add to your next gathering. So give my vegan Kale Caesar Salad a try, and let me know what you think in the comments. It’s healthy, satisfying, and bursting with flavor. I promise you won’t be disappointed! The classic Caesar Salad has gotten a plant-based glow-up!

Updated at: Fri, 12 Apr 2024 02:45:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories630.1 kcal (32%)

Total Fat23.4 g (33%)

Carbs81.8 g (31%)

Sugars17.3 g (19%)

Protein32.7 g (65%)

Sodium454.4 mg (23%)

Fiber21.4 g (76%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

SALAD

1 ½ cupschickpeas

cooked

1 tspdried oregano

½ tspsmoked paprika

1 pinchsea salt flakes

1 ½ tspextra virgin olive oil

divide

2 slicesbread

for croutons, i used my one ingredient gf buckwheat bread

4 cupskale

finely chopped

9 oztomatoes

small, chopped in half

1cucumber

large, sliced

2 Tbsphemp seeds

CAESAR DRESSING

¼ cupcashews

2 tspbaby capers

3 Tbspnutritional yeast

2 tspdijon mustard

1 clovegarlic

peeled

3 Tbspfresh lemon juice

1 ½ tspWorcestershire sauce

⅓ cupwater

Instructions

Step 1

Soak the cashews in boiling water for 30 minutes. Drain, and set aside.

Step 2

Preheat the oven to 350 °F.

Step 3

Line a small baking tray with baking paper. Add the chickpeas, oregano, smoked paprika, salt, and 1 tsp olive oil. Mix to combine. Bake in the oven for 20 minutes, until slightly cripsy.

Step 4

Chop the bread into your desired crouton size. Spread on a baking tray, and drizzle with the remaining ½ tsp of olive oil. Bake in the oven until golden (the timing will depend on the bread you are using).

Step 5

For the Caesar Dressing: In a small high-speed blender, add the cashews, capers, nutritional yeast, dijon mustard, garlic, lemon juice, Worcestershire sauce, and water. Blend on high speed until the mixture is perfectly smooth and creamy.

Step 6

Add the kale to a large mixing bowl. Pour about ¼ of the dressing, and using your hands, massage the kale to soften it.

Step 7

Add the tomatoes, cucumber, chickpeas, bread, hemp seeds, and dressing. Mix to combine and enjoy!

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